1 package Oreo Cookies, use all but 10
½ c (1 stick) butter, melted
½ gallon coffee ice cream (or Jamoca Almond Fudge)
¾ c chopped pecans (optional)
½ c chocolate chips (optional)
Mix first two ingredients and mash into a pie pan for crust. Mix remaining ingredients (after ice cream has softened) and layer on top of Oreo crust. Freeze.
Add 1 jar of Hershey’s Hot Fudge. Melt and spread on top. Sprinkle pecans on top. Put back in freezer. Serve with whip cream on top.
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